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May 26, 2017
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Delicate Rose and Rosemary Shortbread

Love is in the air when you make these biscuits. Their delicate flavour is fantastic as a tea-time or after-dinner treat. They store really well; and make the perfect gift for Valentine’s Day!

Makes approximately 50 – 60 bis


  • 170 ml spray-free rose petals, torn into small pieces 250 g butter, softened (250 ml)
  • 100 g icing sugar (200 ml)
  • 10 ml rose water
  • 280 g cake our (500 ml)
  • 65 g corn our (130 ml), or rice our 20 ml finely chopped, fresh rosemary


  1. Carefully rinse and dry the rose petals.
  2.  In the bowl of an electric food mixer cream the butter, icing sugar and rose water, until very light and fluffy.
  3.  Sift in flour and corn our or rice flour; add rose petals and rosemary. Stir until just combined.
  4. Turn out onto lightly floured surface; knead gently, until the mixture just comes together.
  5. Using a floured rolling pin, roll out dough to roughly 1 cm thick.
  6. Use a heart-shaped cookie cutter to cut desired shapes. Transfer to baking-paper-lined baking trays. Refrigerate for at least 30 minutes, if possible.\
  7. Preheat oven to 160oC/140oC fan/Gas mark 3.
  8. Bake for 20 – 25 minutes, until light golden. Be aware that the baking time will depend on the size and shape of your shortbread.
  9. Check regularly; once biscuits start to colour, remove from the oven.
  10. Cool on baking trays. Dust with extra icing sugar to serve.
  11. Store in an airtight container.


  • Use 30 ml lavender flowers, instead of the rosemary.

Sent with Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.